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Wednesday, February 4, 2015

One thing that I have LOVED over the last year is Great Lakes Unflavored Gelatin. It is pure protein, and this brand makes it GMO free and is naturally gluten-free as well. It is a perfect supplement ingredient to help with healing from any digestive ailment, especially leaky gut symptoms, and also it is a ton of fun to have in the kitchen with children because what kid doesn't love jello or gummies. You can google the benefits yourself, but a link to get you started on learning more about gelatin is here by Wellness Momma. You can also look up dozens of recipes and uses on Pinterest. I pin new ones all the time!

I have made gummies for my kids probably once a week over the last year. You can google or pinterest search hundreds of recipes. My favorites have been morphed into a simple one of my own. I use 3 TB of gelatin for every cup of fruit juice. I usually sweeten with maple syrup and use an organic all fruit juice. I split the juice in half and mix half of it with the gelatin and the other half in a saucepan on the stove with maple syrup until boiling. Mix the boiling juice with the gelatin juice and mix and whisk well to get all the lumps out and then pour into molds or pyrex pan while warm. I use a quart pyrex measuring cup to usually do this with less mess and dishes. Then refrigerate until hard or until all eaten :) My kids devour these. Our favorite juices are apple, cherry and cranberry.

But the newest way that I have been enjoying gelatin has been through homemade marshmallows. So yummy and brings back all kinds of childhood nostalgia of hot cocoa and marshmallows. Or really just eating marshmallows from the bag. I had a thing for the fluffy white stuff. This version is SO much better though. Made from wholesome ingredients and no corn yuck or high fructose corn syrup. It is a healthy way to have a treat and even had some nutrients to your life.

First time I made these I followed this homemade recipe by the Urban Poser. But since then have kinda found a way that I like making them on my own. It's so easy you just need to try it out. I do not have a candy thermometer. I need to get one of those. But I still made these in the mean time. Here is my recipe that I have been playing with...Homemade Marshmallow Recipe
3/4 cup of pure honey
1/2 cup of pure maple syrup
1/2 cup of pure water
sprinkle of sea salt
splash of vanilla

1/2 cup of pure water
3 TB of unsweetened gelatin

I used the above amounts but did first try to follow the Urban Poser's detailed instructions. I would suggest you do the same and then once you get your marshmallow groove on then you can kinda swing it however you like. It's pretty simple once you try it a few times. You'll be an addict like me in no time.

Some of my notes:
First I put the honey, maple syrup, 1/2 cup of water and splash of vanilla and salt in a sauce pan and start cooking. This process is long and can take around 15 minutes on medium heat. You do this until the mix is somewhat foamy and if you want more precise temperatures and instructions check out the recipe above. While doing this I have the gelatin blossoming with the other 1/2 cup of water. Then mixed the gelatin mixture into the BURNING hot honey water mixture (it is amber brown color) and slowly use a hand held mixer and mix on slow until even more foamy, then raise the speed when it gets thicker to medium and then HIGH. You will start to notice the color changing to white-ish and thickening up. You may want to lick at this point. It is super yummy marshmallow fluff. Then when the marshmallow is stiff you pour the mixture into a pre-oiled and I use tapioca flour dusted pan with parchment as well. I used tapioca flour instead of arrowroot starch. Then you have to let it sit alone for at least 4 hours and it stiffens right up. Then use a non-teeth knife and cut squares of marshmallow, using tapioca flour to help dust and keep less sticky. I stored my marshmallows in a quart ball jar on the counter for up to a week without problems. But really we eat them all in a few days, who am I kidding, haha ;)
I make my favorite homemade hot cocoa , (or make a dry mix to make an easy hot cocoa) and top with a handful of these amazing marshmallows. It makes a picture perfect delicacy every time!
I mentioned in my last post about adding these homemade marshmallows to the plate of a chocolate fondue dipping plate. These are amazing dipped in some chocolate sauce and a fun addition because friends will think these odd looking cubes may be bread, or maybe cheese, but no it's a fluffy marshmallow surprise. These treats are amazing in just about every way.

I hope you try this out VERY soon if you are in a cold and snowy climate like me. It is one of the best ways to stay happy this winter :) That and staying warm and cozy with your loved ones.

Behind all the recipes...

I live in the lovely city of Grand Rapids, Michigan. I create recipes from a gluten-free, frugal and sustainable lifestyle. Eating whole nutritious foods has transformed me on this healing journey. My deepest hope for those of you starting out on this journey is to be nourished in mind, body and soul. And this blog is my little corner of the world to help encourage and give little pieces of hope through recipes and nourishing inspiration. All of my recipes are gluten-free, dairy-free, soy-free, refined sugar-free. I'm also a Holistic Health Counselor, with my training from the Institute of Integrative Nutrition in New York City, class of 2009. If you are interested in a consult to help with healthy gluten-free living or holistic health, then email me at stephanielaidlaw@gmail.com.

Site Disclaimer:

The ‘Hope for Healing’ blog is the original work and creative expression of Stephanie Laidlaw, Certified Holistic Health Counselor. Recipes, photos, and text may not be published, broadcast, rewritten or redistributed without written permission from the author. Contact the author via email for permission. This site is dedicated to the most nourishing foods to help with food allergies and a gluten-free lifestyle, but does not eliminate the need for each individual to always read the labels carefully/or check with the food manufacturer to confirm gluten-free or allergen-free status on all ingredients listed. This site's recipes and information are meant for inspiration and educational purposes only, and it should in no way be considered medical advice.